For the farz:

1. Mix together like a crêpe batter the ingredients for each farz.

2. Pour each one separately into a cotton bag. Tie near the edge, leaving space for the dough to expand during cooking.

3. Pour water and meat into a large casserole.

4. Bring to a boil and skim the foam that forms on the surface.

5. Cover, reduce heat and simmer for 1 hour.

6. Add the cabbage, carrots, turnips, leeks, and onion.

7. Cover again and cook for 2 hours.

8. Add the farz bags. Degrease the broth.

9. Let cook for another 10 minutes, then add the Morteau sausage.

10. Let cook for 2 hours.